Spring Blossoms

Thursday, March 27, 2008

White Chocolate Cherry Parfaits


1/2 cup sugar
2 tablespoons cornstarch
1/2 cup water
2 cups fresh or frozen pitted tart cherries
1/2 teaspoon orange extract
WHITE CHOCOLATE MOUSSE:
3 tablespoons sugar
1 teaspoon cornstarch
1/2 cup milk
2 egg yolks, lightly beaten
4 squares (1 ounce each) white baking chocolate, chopped
1/2 teaspoon vanilla extract
1-1/2 cups heavy whipping cream, whipped
Taste of Home

Stars and Stripes Parfaits


2 cups cooked rice
1 cup milk
1 cup heavy whipping cream
1/4 cup sugar
2 egg yolks, beaten
1 tablespoon butter
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
1 cup fresh or frozen raspberries
Directions:
In a saucepan, simmer rice, milk, cream and sugar, uncovered, for 20 minutes, stirring frequently. Remove from the heat. Stir a small amount into egg yolks; return all to pan. Bring to a boil; cook and stir for 2 minutes. Remove from heat; stir in butter and vanilla. Cool. Spoon half of the blueberries into five parfait glasses. Top with half of the pudding mixture and half of the raspberries. Repeat layers. Top with whipped cream and toasted almonds if desired. Yield: 5 servings.
Taste of Home

Pudding-Topped Fruit Salad


Ingredients:
1 can (20 ounces) pineapple chunks
1 can (8 ounces) crushed pineapple, undrained
1 cup (8 ounces) sour cream
1 package (3.4 ounces) instant vanilla pudding mix
2 medium ripe bananas, sliced
2 cups fresh or frozen blueberries, thawed
2 medium ripe peaches, peeled and sliced
2 cups sliced fresh strawberries
1 cup green grapes
1 cup seedless red grapes
Fresh mint, optional
Directions:
Drain pineapple chunks, reserving juice; refrigerate pineapple. Add water to juice if necessary to measure 3/4 cup. In a large bowl, combine the juice, crushed pineapple, sour cream and pudding mix until blended. Cover and refrigerate for at least 3 hours or until thickened.
In a large bowl, combine the bananas, blueberries, peaches, strawberries, grapes and pineapple chunks. Spread pudding mixture over the top. Garnish with mint if desired. Yield: 12-14 servings.
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